Mi Tierra Latina

Basic – Food stored on floor. nPot of beef soup and a case of bottled water stored on floor at cook line. Warning

Basic – In-use tongs stored on equipment door handle between uses. nIn-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped 83 F. Corrected On-Site Warning

Basic – No Heimlich maneuver/choking sign posted. Provided by email. Warning

Basic – No handwashing sign provided at a hand sink used by food employees. At kitchen. Warning

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Tested 0ppm. Warning

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

Tested 0ppm. Operator remade solution, tested 100ppm. Corrected On-Site Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. nchicken soup (cooked and cooling from last night at 8pm, 58F at 9:45am – Cooling); beef soup (cooked and cooling from last night at 8pm, 60F at 9:45am – Cooling); cooked pork belly (cooked and cooling from last night at 8pm, 50F at 9:45am – Cooling Warning

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands

Employee handled soiled dishes, then scooped ice in ice machine and make drink for customers without washing hands. Discussed with operator about proper handwash procedures. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Large pot of beef soup (112F – Hot Holding) at kitchen. Operator reheated at time of inspection, re temped: 198 F. Corrected On-Site Warning

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided by email. Corrective Action Taken Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Large deep pots of soups

Pork belly stacked up high and deep in 1 container

Provided proper cooling procedures handout to operator. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Observed accumulation of food debris in handwash sink at kitchen. Warning